Beer Cheese Fondue with Bacon
Serves 4
30 mins prep
10 mins cook
40 mins total
This beer cheese fondue is a rustic take on my popular classic Swiss Fondue recipe. I tweak it into a more rustic version with beer, Cambozola cheese, onion, and crisp, smoky bacon.
Growing up in Germany, my mom often made beer cheese fondue on Christmas Eve or New Year's Eve. My sister and I were in charge of cutting up the loaf of rustic bread to dip in the melted cheese and getting the other dippers ready.
It brings back the best memories and we have continued this tradition since moving to the United States.
ozbaconI used double smoked bacon by Schaller & Weber, cut into small dice and fry in a pan until crispy
shallotfinely diced and cooked in the bacon grease
ozcheese250 grams (½ pound) aged Gruyère (grated), 250 grams (½ pound) Emmentaler (grated) or other aged Swiss cheese (grated), 250 grams (½ pound) Cambozola cheese - see notes on cheeses below
ozcornstarchtoss it with the grated cheese, add Cambozola later
garlic clovesplus one extra one for rubbing the fondue pot
fl ozbeerI use a German lager
tbsplemon juicefresh squeezed
tbspKirschwassera cherry brandy, can also use different, clear fruit brandies, but Kirschwasser is most traditional and also used in Black Forest Cake
tbspGerman mustardI use Düsseldorf mustard from Schaller & Weber
tspground nutmegfreshly ground is best, linking my favorite nutmeg mill above
rustic breadcut into 2 cm (1 inch) cubes
assorted dipperssmall boiled potatoes (with skin on), prosciutto, salami, cornichons, green apple or pear, bell pepper, boiled potatoes and whatever else your heart desires!
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Medium dice the bacon and small dice the shallot. Add the diced bacon to a medium-sized skillet and cook (with no added oil or butter) until almost crisp.
Add in the shallot and cook for 2 more minutes.
Transfer onto a plate covered with paper towels, so the grease can get soaked up.
oz bacon
shallot
Grate your hard cheeses. In a small bowl, coat the grated cheese with cornstarch. Cut off the rind of the Cambozola, cut into pieces and set aside.
oz cheese
oz cornstarch
Cut one clove of garlic in half longways. Use it it to rub the inside of the fondue pot, then discard.
Use the other 2 cloves, put them through my garlic press, and add them when adding in the Kirschwasser (cherry brandy) at the end.
garlic cloves
Add the beer and lemon juice to the cold fondue pot and bring to a gentle simmer.
If using the enameled pot, it's important to add the beer before warming the pot, otherwise you could risk the enamel coating cracking due to thermal shock.
fl oz beer
tbsp lemon juice
Gradually stir the cheese into the simmering liquid (melting the cheese gradually encourages a smooth fondue).
Once all the cheese has melted into a smooth mixture, stir in Kirschwasser, mustard and nutmeg. Lastly, stir in the sautéed bacon and shallot and serve tableside placed on the warmer.
tbsp Kirschwasser
tbsp German mustard
tsp ground nutmeg
Pick up dippers with fondue forks, dip, swirl and enjoy with wine or beer and shots of Kirschwasser for anyone losing their dippers in the cheese. I like serving my fondue with a light green salad.